Mexican Side Salad
on Jan 15, 2026
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This Mexican side salad with queso fresco is everything you want alongside tacos, enchiladas, grilled chicken, or steak: fresh, crunchy, tangy, and just rich enough from the cheese to feel satisfying. It comes together quickly, uses simple ingredients, and manages to feel festive without trying too hard — which is kind of the dream for a side dish.
This Mexican side salad is one of those quiet supporting players that ends up stealing the show. Crisp vegetables, a bright, simple dressing, and crumbles of queso fresco come together in a way that feels fresh and balanced — never heavy, never boring. It’s the kind of salad that works with enchiladas, grilled meats, black beans and rice, or anything else headed to the table with vaguely Mexican vibes.
Crunchy romaine, peppers, and the optional jicama hold up beautifully, making it ideal for potlucks, weeknight dinners, and make-ahead meals. The queso fresco adds just enough creaminess to pull everything together without overwhelming the vegetables. If you’re looking for a Mexican side salad you can rely on again and again, this is the one you’ll keep coming back to.
Why This Salad Works
- Fresh and crunchy: Raw vegetables keep things lively and balanced
- Bright but mellow: Citrus and vinegar wake everything up without overpowering
- Versatile: Works as a side, taco topping, or even a light lunch with added beans or avocado
- Make-ahead friendly: Prep all the veggies and crumble the cheese ahead of time
I love this salad with tacos of any persuasion, but it’s equally at home next to a grilled steak, ropa vieja, steak fajitas, or even a rotisserie chicken. It’s also a potluck hero: no mayo, no drama, and it actually tastes better once the flavors have a few minutes to get to know each other.
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What's In This Post?
Queso Fresco
Queso fresco is the perfect cheese here — mild, salty, and crumbly, it softens slightly when tossed with the dressing but keeps its shape. If you’ve ever wondered why so many Mexican dishes rely on it, this salad is a very good answer. The name literally means “fresh cheese,” which is fitting — it’s not aged, and it’s meant to be eaten as is or gently warmed (as it doesn’t get super melty like harder, more aged cheeses). It should not be confused with queso cotija, which is a dry, aged, crumbly Mexican cheese, more akin to Parmesan.
A few helpful things to know:
- Texture: Soft and crumbly, a bit like feta, but drier and less tangy
- Flavor: Mild, milky, and lightly salty — it doesn’t overpower a dish
- How it behaves: It softens when heated, but holds its shape instead of melting
- How it’s used: Crumbled over tacos, salads, beans, enchiladas, soups, and grilled vegetables
- Where to find it: In the cheese section of the supermarket, or in stores that carry a lot of Hispanic ingredients.
Because it adds creaminess without heaviness, queso fresco is perfect for things like a Mexican side salad, where you want richness but still want everything to taste fresh and bright. If you can’t find it, feta is the closest substitute, though it’s saltier and more assertive.
Ingredients
For the Dressing
- Rice vinegar
- Fresh lime juice
- Extra-virgin olive oil
- Shallot
- Dijon mustard
For the Salad
- Romaine Lettuce
- Celery
- Onion – Vidalia onions are a great choice for this salad.
- Red bell pepper
- Jicama – Completely optional, but a nice addition when fresh jicama is available.
- Queso fresco
How to Make Mexican Side Salad with Queso Fresco
- In a large bowl, combine the lettuce, celery, onion, bell pepper, and jicama.
- Add the dressing and toss to combine.
- Transfer to a serving bowl, and sprinkle over the queso fresco.
Serving Suggestions
Serve this Mexican side salad with queso fresco alongside:
- Tacos, enchiladas, quesadillas, or burrito bowls
- Grilled chicken, steak, shrimp, or fish
- Rice and beans for an easy, satisfying vegetarian plate
This crunchy salad with queso fresco is a great side to make when you need an accompaniment to a Mexican or Tex-Mex dinner, such as enchiladas, tacos, or burritos.
Try this simple salad with Grilled Mexican Ribeye Steaks, Vegetarian Mexican Lasagna, or Pork Carnitas.
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Mexican Side Salad with Queso Fresco
Ingredients
For the Dressing
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lime juice
- 3 tablespoons extra-virgin olive oil
- 1 tablespoons minced shallots
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper (to taste)
For the Salad
- 6 cups slivered romaine lettuce
- 1 cup thinly sliced celery
- ½ Vidalia onion (very thinly sliced)
- 1 red bell pepper (thinly sliced)
- ½ cup slivered jicama (optional)
- 1 cup crumbled queso fresco
Instructions
- In a small bowl or container, combine the rice vinegar, lime juice, olive oil, shallots, mustard, and salt and pepper. Stir or shake to combine.
- In a large bowl, combine the lettuce, celery, onion, bell pepper, and jicama if using, then add the dressing and toss to combine. Transfer to a serving bowl, and sprinkle over the queso fresco.
